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Tourists roll in and pheasant cooking festival begins

September 7, 2017 Headline News No Comments Email Email

Thailand, which is looking forward to continued growth both in tourist arrivals and tourism revenue during the third quarter of this year, has meanwhile launched into a gastronomic festival of pheasant cookery.

International visitor arrivals are expected to grow by 5% to 8.7 million with tourism revenue increasing by 10% to THB 460 billion (AUD 17.4 billion), the Tourism Authority of Thailand (TAT) stated.

Arrivals from ASEAN grew by 7% to about 2.5 million tourists, while North East Asia remains the top inbound source market with 3.7 million visitors (2% increase). Visitors from Europe totalled 1.3 million tourists (up 8%), with arrivals from the Middle East (+14% to 340,000 tourists), South Asia (+11% to 390,000 visitors) and the Americas (+9% to 280,000 tourists); all showing strong growth.http://www.granmoante.com/

TAT Governor Yuthasak Supasorn said “TAT’s aggressive tourism marketing activities’ had helped. As well as positive growth from short-haul markets, long-haul markets including the US and Russia continue to grow steadily.”

New air access from Taiwan, Indonesia, China and Turkey has contributed as well. Thailand also ranked among ForwardKeys’ top destinations, with a 4% share of overall future bookings. ForwardKeys measures future bookings based on the highest number of airline reservations secured during the months of June to August 2017.

Meanwhile, TAT has thrown its support behind the Ratchaprasong Square Trade Association’s (RSTA) “Taste it all 2017 @Ratchaprasong: The Royal Delights – Pheasant Festival” from now until 31 October.

This gastronomic event, also supported by the Royal Project Foundation, will see top culinary arts presented by eight celebrity chefs from hotels around Bangkok’s Ratchaprasong, using Royal Project ingredients to offer an exceptional experience for food lovers. As the name of the festival suggests, pheasant will be the key ingredient of the event’s signature dishes.

Pheasant was chosen for its flavour and aroma, TAT said. “It is lean meat which is chewy but tender, and the meat is quite dense while the bones are smaller. When roasted, the skin is crispy and the meat is pleasantly chewy. It is considered an excellent choice for health lovers.”

Written by Peter Needham

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